Double Cookie Chocolate Ice Cream

I can't believe how long I have been absent from blogging.  Every day I think I need to edit some pictures or write a post but the pictures and recipes just keep piling up.

It was a crazy but wonderful summer.  My kids were in school until JULY (year-round school), and we did a lot of traveling. We found a live sand dollar on the beach at Coronado Island, our youngest rode Radiator Springs Racers for the first time, we hiked out on a skinny precipice at the Grand Canyon and watched the sun set, and I discovered that heaven on earth is actually located in Montana. 

Our family has one vacation rule and that is that ice cream must be consumed every single day. Sometimes twice a day when the occasion warrants it.  Usually this means Ghiradelli, Ben & Jerry's, Baskin Robbins, etc.  But when we're really lucky it's a specialty ice cream shop like Bi-Rite in San Francisco, or a Huckleberry ice cream sandwich from Yellowstone. 

Since ice cream was the ongoing theme of our summer I'd love to share a few last ice cream recipes with you.   It's not that I don't love pumpkin.. it's just that ice cream is delicious allthedays.

Don't you think?

Happy licks!

Double Cookie Chocolate Ice Cream

  

-2 cups heavy cream (divided)
-1 cup whole milk
-1 cup sugar

-3/4 cup Hershey's Special Dark cocoa powder
-pinch of salt
-2 tsp pure vanilla extract

-20 cookies, quartered (I used Oreos and Chips Ahoy but the possibilities are endless.  I did not love the Chips Ahoy.)

Combine 1 cup of cream, milk, sugar, cocoa, and salt in a saucepan over medium heat.  Whisk until sugar is completely dissolved.  Remove from heat. Stir in second cup of cream and vanilla. Cover mixture well and refrigerate overnight.

Freeze ice cream in an ice cream maker according to manufacturer's directions.  I use an electric and it takes about 30 minutes.  When done, scoop ice cream into a covered freezer-safe container and fold in cookie pieces.

Freeze several hours or overnight before serving.